• This recipe was shared with me by my mother in law; a true inspiration to me in the kitchen.
  • She is so creative with food and is always looking for new and inventive ways to "dress" pasta.
  • Not unlike a warm pasta salad, this is served at room temperature since once the hot pasta combines with the uncooked ingredients, it instantly cools.
  • It really is refreshing and light.
  • Perfect for summertime!

Ingredients

  • 500 grams of orrechiette {a short hollow pasta is also good!}
  • 5-6 plum tomatoes
  • 4-5 cloves of finely chopped garlic
  • 300 grams of baby arugula {regular arugula is fine}
  • 250 grams of roughly chopped/largely grated pecorino cheese
  • Good quality olive oil
0 (Rated by 0 moms)
PREP TIME 30 Min READY IN 40 Min
COOK TIME 10 Min SERVINGS 4
MAIN INGREDIENT Pasta
MEAL/COURSE Dinner
TYPE OF DISH Pasta
SEASON/OCCASION Summer
COOKING METHOD Stove-Top
CUISINE Italian
DIETARY NOTES Make-Ahead, Vegetarian, Healthy

Preparation

  1. In a large bowl, combine chopped tomatoes, garlic and baby arugula. {if using regular arugula, wash well and chop roughly}
  2. Cook pasta according to instructions and drain.
  3. Add cooked pasta to vegetable mixture and cover well with olive oil.
  4. Add pecorino cheese {note: any strong italian cheese can be used including crotonese which is what I used in the photo} and stir gently.
  5. Sprinkle with parmigiano cheese and serve immediately.

Rating

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